Bibliographic citations
Chuquimajo, J., (2017). Viabilidad del proyecto de inversión del restaurante Chicharronería Paulino en el distrito de Los Olivos año 2018 [Tesis, Universidad Privada del Norte]. https://hdl.handle.net/11537/12609
Chuquimajo, J., Viabilidad del proyecto de inversión del restaurante Chicharronería Paulino en el distrito de Los Olivos año 2018 [Tesis]. PE: Universidad Privada del Norte; 2017. https://hdl.handle.net/11537/12609
@misc{renati/518608,
title = "Viabilidad del proyecto de inversión del restaurante Chicharronería Paulino en el distrito de Los Olivos año 2018",
author = "Chuquimajo Huaylinos, Jeovana",
publisher = "Universidad Privada del Norte",
year = "2017"
}
ABSTRACT On this viability study of investment project will be analyze and research the market, the aim public of the business, the demand and the preference for the products which offer “Pauline’s chicharronerìa restaurant”. It will be located or only store in “Los Olivos” district where sell pork meat “chicharrones de cerdo” in different styles with traditional side dish for breakfast. On that way, it will be evaluated the implementation, investment, production and finance project and determine if it is profitable to the following carrying out. The gastronomical world is expanding and moreover with the diffusion of Peruvian food in the inland provinces and foreign countries. People recognize more the traditional food from their place of origen and they want to find a better service and exhibition from the dishes in Lima in order to avoid far away from house. In Los Olivos we can see in “C” socioeconomic level which focus on it, because there are a few chicharrones restaurant and it will let us to have a big market to attract. To make difference of the trade mark and the service of the project. We made an analysis of direct competition and determine weak points, on this way the investment project will make difference about his customized service, modern infrastructure. Implementation on points of sale system and the average cost to sell to the market. According the analysis has been made by Natalia Ida de Greco in 2010, there is a tendency on 20% people eating out, this information is harnessed to determine quantities of people which can be a potential customer in our target market and ask them their needs and preferences for breakfast time. At the end, we `ll have clearly strategies to use to catch customer, their needs and preferences and spread the benefits of pork meat to be healthy, successful aspects to gained public acceptance. Finally, to get a connection with the business and the public will be possible to get the goal of the investigation, analyzing the profibality of the business and everything to do it.
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